Mini pumpkin scones


Mini pumpkin scones are small orange sandwiches made with baking powder instead of yeast. These delicious scones smell of pumpkin and lemon. They are not too sweet and have a light texture. Original recipe can be found here.

Mini pumpkin scones


For 4 Person(s)


  • 350 g all-purpose flour
  • 3 tsp baking powder
  • 0.5 tsp salt
  • 1 tbsp sugar
  • 50 g cold butter
  • 2 eggs
  • 20 ml milk
  • some lemon zest
  • 250 g pumpkin puree

Mini pumpkin scones Directions

  1. Sift the flour and baking powder into a bowl. Add the salt, sugar and cold butter cut into small pieces. Briefly mix with your hands until the butter has crumbled.

    scones zucca01
  2. In a second bowl whisk the eggs, pumpkin puree, milk and lemon zest.

    scones zucca02
  3. Pour the pumpkin mixture into the bowl with the flour and stir until incorporated. The dough will be very sticky. Do not be tempted to add more flour.

    scones zucca03
  4. Pour everything on a generously floured surface. Sprinkle with more flour and roll out the dough into a half inch sheet. Cut the desired size using a sharp edge glass or a cookie cutter. Put the mini scones on a baking tray lined with baking paper gently removing the excess of flour.

    scones zucca04
  5. Preheat oven to 220° C and bake the scones for about 12 - 15 minutes. They are excellent served hot.

    scones zucca05

Nutrition facts

Per Serving


Monday, 26 December 2016
I love scones. These looks so delicious. - Lucius

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more